Best 3 Grilled Zucchini Wrapped Shrimp Recipes
Grilled zucchini wrapped shrimp is a delightful and flavorful dish that combines the smoky taste of grilled zucchini with the succulent taste of shrimp. This dish is not only visually appealing but also packed with nutrients, making it a healthy and delicious option for any meal. The combination of zucchini and shrimp creates a perfect balance of flavors, with the zucchini providing a slightly sweet and earthy taste that complements the briny and savory flavor of the shrimp. Grilling the zucchini and shrimp adds a smoky and charred flavor that enhances the overall taste experience.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA
This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.
Provided by Anna Stockwell
Categories Summer Dinner Grill Grill/Barbecue Shrimp Zucchini Tomato Feta Oregano Quick & Easy Quick and Healthy
Yield 2 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
- Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
- Meanwhile, grill pita just until warm and toasted.
- Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.
GRILLED ZUCCHINI-WRAPPED SHRIMP
What a great way to eliminate the fatty bacon on barbecued shrimp recipes! After marinating the shrimp try adding liquid smoke to the marinade and brushing that onto the zucchini-wrapped shrimp to give it a nice flavor. The zucchini ribbons really keep the shrimp from drying out.. I found this recipe in Southern Living Magazine.
Provided by luvmybge
Categories Vegetable
Time 30m
Yield 6 appetizer servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and devein shrimp. Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp.
- Seal and chill mixture 15 minutes.
- Remove shrimp from marinade, reserving marinade.
- Bring reserved marinade to a boil in a small saucepan; remove from heat.
- Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
- Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
- Brush with remaining 5 tablespoons vegetable oil.
- Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
- Brush with reserved marinade; turn and brush again.
- Grill 2 more minutes or just until shrimp turn pink.
- Serve hot or at room temperature on a cilantro-lined platter, if desired.
GRILLED SHRIMP WITH ZUCCHINI, ALMONDS AND PANELLE
Steps:
- In a small saucepan, bring 2 cups of well salted water to a boil over high heat. Remove the pan from the heat and whisk in the chickpea flour. Return saucepan over low heat and cook for 3 to 4 minutes, until the whisk leaves track marks in the mixture. Be sure to whisk out the lumps. If the mixture thickens too quickly, add more water. Stir in the remaining ingredients.
- Spread the mixture out in a lightly oiled pie plate or another wide flat baking dish. Chill until the mixture has set. This can be done up to a few days in advance. Cut into desired shapes and pan-fry or deep-fry.
- Preheat the grill to medium.
- Carefully toss the shrimp with olive oil and season with salt. Place the shrimp on the preheated grill and grill until the shrimp are cooked through, about 2 to 3 minutes on each side.
- While the shrimp are grilling, coat a saute pan generously with olive oil and bring to a high heat. Cut triangles of the panelle and fry on both sides in the preheated oil. When crispy on both sides remove and blot on paper towels. Sprinkle with salt.
- In a large bowl, toss the zucchini, arugula and almonds with lemon juice and olive oil. Season with salt and make sure it tastes delicious. Place the salad on pretty serving plates and arrange the grilled shrimp and panelle on the salad.
- Shrimpy!
Tips:
- Choose medium-sized zucchini for uniform cooking and easy wrapping.
- Use a sharp knife to cut the zucchini into thin, even slices.
- Marinate the shrimp in a mixture of olive oil, lemon juice, garlic, and herbs for extra flavor.
- Grill the zucchini slices over medium-high heat until slightly tender but still firm.
- Place a shrimp on each zucchini slice and wrap it tightly around the shrimp.
- Return the wrapped shrimp to the grill and cook until the shrimp is cooked through and the zucchini is tender.
- Serve the grilled zucchini-wrapped shrimp with a dipping sauce of your choice.
Conclusion:
Grilled zucchini-wrapped shrimp is a light, flavorful, and healthy appetizer or main course. It's perfect for summer grilling and can be easily customized to your liking. With its vibrant colors and delicious taste, this dish is sure to impress your guests. So, fire up your grill and give this recipe a try!
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